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piri piri chicken

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Piri Piri Chicken

African bird's eye chiles bring the heat to these zippy chicken skewers while bell pepper and paprika provide a beautiful pop of reddish-gold color.

Ingredients:

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird’s eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Directions:

  1. Gather the ingredients.
  2. Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor; process until smooth.
  3. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl; refrigerate for at least 1 hour and up to 3 hours.
  4. Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers.
  5. Grill, turning occasionally, until just cooked through, about 8 minutes.
  6. Transfer to a platter and garnish with cilantro. Serve with reserved marinade.

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